Raw salmon lasagna with olive oil and ginger

Ingredients for 4 people:

• 250g of lasagna
• 400 g of salmon (taken from the middle of the fillet if possible)
• 4 tablespoons of virgin olive oil
• 1 ginger tuber,
• salt and pepper
• 1 small bunch of dill.

Development:

• Cook the lasagna in salted boiling water, about 8 to 10 minutes. Drain on a clean tea towel. Book.
• Lay the salmon flat on a board, skin side down. Slice very thinly and sideways. Peel the ginger with a paring knife, as for a potato. Cut very thin slices lengthwise, then cut them into julienne strips.
• Remove the leaves from the dill. Chop them finely, throw them in the already seasoned olive oil.
• Lay out a lasagna on the work surface, then a slice of salmon; using a small brush, coat a layer of olive oil with dill, sprinkle with ginger julienne, add a lasagna and so on up to 4 lasagna per person.
• Sprinkle with dill, serve as is but cold.